TROUT WITH RICE AND ORANGE
The trout steaks are marinated with: eneldo, salt, lemon and pepper. Then they are cooked in the oven and are served with rice and orange that is prepared with butter, instant broth of meat, 2 oranges for every 120 gr of rice. At the end aggregate the pulp of the orange cut in little pieces.
TROUT STEAKS IN PAPILLOTESIX PORTIONS)
INGREDIENTS :
6 units of trout
4 units of carrots
4 units of puerros
1 branch of celery
50 gr of butter
¼ cup of white wine
1 deciliter liquid cream
Salt and white pepper
PREPARATION:
Cut the vegetables in Juliana. In a pot add the butter and the carrots, let them be for about 5 minutes. Add the puerro then the white wine and you leave them covered for about a half hour. Add the salt, the pepper and the liquid cream when its cooked. Get it out of the fire and reserved.
Cut six portions of aluminium paper, marinate them with butter, collocate in them every trout. Add all mix we had of the vegetables adding also the juice. Close the papers put them in a tray and into the oven, in about 15 minutes you’ll be enjoying a delicious meal.
